Goats Cheese Timbale with Thyme Infused Honey

9:57 pm on 5 June 2007

(Serves 4)


  • 2 tablespoons water
  • 2 teaspoons gelatin powder
  • 2 cups cream
  • ½ cup icing sugar, sifted
  • 100g soft goats cheese
  • vegetable oil for greasing the moulds


Place the water in a bowl and sprinkle over the gelatine.

Stand for 5 minutes or until the gelatine absorbs the water.

Place the cream in a saucepan over medium heat with the sugar, allow the cream to come to the boil and remove from heat. 

Crumble in the goats cheese with your fingers, then whisk.

Add the gelatine and return to a low heat, stirring constantly for 1-2 minutes to dissolve gelatine.

Strain the mixture through a fine sieve, and spoon into greased dariol moulds or ½ cup capacity moulds.

Refrigerate for at least 6 hours, but ideally over night.

Remove from fridge 10 minutes before serving then unmould and serve with the infused honey.

Thyme Infused Honey


  • 125ml or ½ cup honey
  • 4-6 sprigs fresh thyme


Place the honey in a saucepan with the thyme on low heat for 5 minutes.

Remove from heat and allow to stand for 20 minutes.

Strain and discard thyme.

Keep some nice flowery heads of thyme for garnish on the dessert.

Just before serving re-heat the honey slightly and drizzle around the timbales, and garnish with thyme heads.

Match with

Sauvignon Blanc
Clearview Reserve 2006
Hunters 2006

Botrytis Semillon                            
Peter Lehmann 2006

Brown Brothers Orange Muscat & Flora 2006

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